10,000 block recipes

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

A fruity, yet scrumptious chicken dish that will have you licking your lips just waiting for it to finish cooking!

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Filipino chicken adobo simmered in coconut milk until fall-apart tender. Garlic, ginger, and vinegar build complex flavor while coconut cream turns the sauce thick, rich, and utterly crave-worthy over rice.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Homemade beef pastrami from a 6-pound brisket cured for 3 weeks with salt, black pepper, pickling spices, ginger, and brown sugar, then smoked low and slow until tender.

Sliced ripe Roma tomatoes drizzled with olive oil, fresh minced herbs, and cracked black pepper. A 5-minute Italian appetizer or side with only 4 ingredients. Vegetarian and naturally low calorie.

Pork chops baked over sliced potatoes in cream of mushroom soup and milk. A classic one-dish comfort meal that practically cooks itself in the oven.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."